Pierre Hermé’s hot chocolate recipe calls for milk sweetened with cinnamon-infused caramel. A mug of spiced hot chocolate in the dead of winter sounds tough to resist, doesn’t it? I usually skip drinks unless there’s caffeine or booze involved, but this definitely counts as an exception.

Which is not to say that this hot chocolate drink can’t be spiked with alcohol. Monsieur Pierre recommends a splash of rum or orange liqueur such as Grand Marnier, so I think I’ll pass on the eggnog and go for something like this instead.

recipe adapted from Pierre Herme’s Chocolate Desserts

Pierre Herme’s Caramel Cinnamon Hot Chocolate

makes 2 servings

Milk sweetened with cinnamon-infused caramel – reminds me of dulce de leche

Ingredients:

2 1/4 cups whole milk (540 ml)
1/4 cup water (60 ml)
1/3 cup granulated sugar (67 grams)
1 cinnamon stick
4 ounces bittersweet chocolate, melted (113 grams)

Notes:

• Pierre Hermé has a thing for Valrhona and this hot chocolate recipe is no exception. He suggests using Valrhona Noir Gastronomie (61% cacao).

Instructions:

1. Heat the milk and water just to a boil in a saucepan. Turn off the heat.
2. In a separate saucepan, heat the sugar with the cinnamon over medium heat. Leave the sugar undisturbed until it begins to caramelize and take on color around the edges. Gently swirl the syrup around the pan at this point until the sugar is completely melted. Continue heating the caramel until dark amber.
3. Watch out for sputtering hot syrup and steam in the following step. Pour the milk over the caramel and cinnamon (the milk might foam up as it boils). Stir until the caramel is completely dissolved.
4. Remove from the heat and whisk in the melted chocolate. Discard the cinnamon stick.
5. Using an immersion or regular blender, whip the hot chocolate for about 1 minute.
6. Serve immediately or store in an airtight container and refrigerate. Caramel cinnamon hot chocolate can be made up to 2 days ahead.

Maligayang Pasko!

This is a post from Apple Pie, Patis, and Pate
Hot Chocolate with Caramel and Cinnamon

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Horchata de melón, a refreshing drink splashed with lime juice, uses parts of the melon typically discarded in the North American kitchen. The netted cantaloupe rind, you’ll be relieved to hear, won’t see any blender action here. The glistening seeds, however, encase delicately flavored kernels rich in protein and beneficial oils. Strained to remove the coarsest bits of the brittle outer shell, the resulting nectar makes the most of what melons have to offer within its rough exterior.

The melon seeds also thicken the drink slightly, just enough to be satisfying without being exceedingly heavy. Chufa or tiger nuts serve this purpose in the original Spanish horchata while rice and almonds followed in the Yucatecan adaptation. All three have the subtle and nutty sweetness of each respective ingredient but this humble version alone boasts of fresh cantaloupes and lime.

Weekend Herb Blogging hosted by Canela & Camino

recipe adapted from Diana Kennedy’s Essential Cuisines of Mexico

Horchata de Melón
Melon / Cantaloupe Seed Drink

Cantaloupes, or any melon varietal
Scoop out the melon flesh, seeds, and juice.

For every cup of melon flesh, seeds, and juice, add:

1 cup cold water
1 1/2 tablespoons granulated sugar, or to taste
1 1/2 teaspoons freshly squeezed lime juice, or to taste

Notes:

• I’m not much of a stickler for specific ingredients, but the clean and light flavors of horchata de melón will suffer without freshly squeezed lime juice. It has to be freshly squeezed.

Instructions:

Put all the ingredients together in a blender jar and blend until very smooth. Take a whiff of the horchata de melón through the lid opening as it blends. Repeat as necessary.

Taste and adjust the sugar and lime juice if necessary.

Let the blended mixture rest in the refrigerator for at least 1/2 hour. Strain using a fine mesh strainer and serve over ice cubes.

This is a post from Apple Pie, Patis, and Pate
Horchata de Melón – Melon Seed Drink

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